This vibrant collard greens dish brings Southern comfort and modern flair together on one plate. Thinly sliced collards are gently simmered until tender, then tossed in a bright, tangy glaze made from orange juice, white balsamic vinegar, and a touch of chicken stock. The result is a perfect balance of savory and sweet, with layers of flavor from caramelized onions, garlic, and a hint of smoky bacon fat. Elegant enough for a holiday side yet simple enough for everyday meals, this recipe turns humble greens into something truly special.
INGREDIENTS:
1 bunch of collard greens
1 small spring red onion, thinly sliced
1 teaspoon bacon fat
2-4 tablespoons olive oil
2 cloves garlic, finely sliced and de-germed
2 tablespoons white balsamic vinegar
1 cup rich chicken stock
4 ounces orange juice (fresh-squeezed preferred)
Salt and freshly ground black pepper, to taste
METHOD:
Bring a large (3-quart) sauté pan of water to a boil over high heat. Strip the collard leaves from their stems and stack them. Roll the leaves tightly and slice into a fine chiffonade (thin ribbons). Place in a bowl of cold water and rinse thoroughly to remove grit.
Add the collard ribbons to the boiling water and cook for about 10 minutes, or until the greens are tender and have lost their raw taste. Drain well in a colander.
In the same pan, heat the bacon fat and olive oil over medium heat. Add the sliced onion and cook until softened and lightly caramelized, about 5–6 minutes. Add the garlic and cook for another 1–2 minutes, just until fragrant.
Return the cooked collard greens to the pan and toss to coat in the aromatics. Add the white balsamic vinegar and cook until reduced by half. Pour in the chicken stock and simmer until reduced by about 80%, leaving a small amount of liquid in the pan.
Stir in the orange juice and cook briefly until the liquid forms a light glaze that coats the greens, leaving just a few spoonfuls of sauce in the pan.
Taste and season with salt and freshly ground black pepper. Serve warm.
SERVING SUGGESTIONS:
- Perfect alongside roasted chicken, pork tenderloin, or grilled sausages.
- Serve over creamy polenta or mashed sweet potatoes for a complete vegetarian meal.
- Add crushed red pepper or a dash of smoked paprika for extra depth.
YIELD: Serves 4
SOURCE: Chef Andrew Cohen
